Marie's Kitchen -- A buffet of summer recipes from Studio 26


Janet Charlsen has been working at Studio 26 Salon & Spa since the doors first opened in September 2008. The spa, owned by Mark and Terry King, is located at 6 Town Road in Ocean View. I pass their doors every morning when I drive Town Road to get to World Gym.

Coastal Point • Stock photo: The staff at Studio 26 Salon & Spa shared eight summer recipes with Marie Cook for a complete party meal. Studio 26 is located on Town Road in Ocean View.Coastal Point • Stock photo
The staff at Studio 26 Salon & Spa shared eight summer recipes with Marie Cook for a complete party meal. Studio 26 is located on Town Road in Ocean View.

“It’s been a fun and exciting journey, watching the business grow from three to seven employees,” Janet said. “Everyone brings something special to the salon.”

Studio 26 is a full-service salon, and walk-ins are always welcome. To schedule an appointment or for more information, call (302) 539-5161. I like the wording on their brochure: “Our full-service salon and friendly staff will pamper you like a star! Every star needs a studio… You have Studio 26!”

But Studio 26 isn’t just about a pretty face, nails or hair. As a team, they work with others in the community to address real needs. This past year, after the devastation caused by Hurricane Sandy, they collected clothing and toiletries and traveled to both New Jersey and Crisfield, Md., to deliver the needed items.

They also sponsor a food drive during the Thanksgiving/Christmas season to help those in need during these difficult times; and they collaborated with other area salons to host the First Annual Beauty for the Beach House.

Thanks to Studio 26 staff and their clients, members of area churches, spas and salons, and other area businesses (including awesome fashions from Blooming Boutique), the event held at the Bistro at Bear Trap Dunes raised $7,600 for Justin’s Beach House. The first event was such a success that plans are already under way for a Second Annual Beauty for the Beach House to be held in April 2014.

And Studio 26 isn’t stopping there. On Sept. 14, from 7 p.m. to midnight, a Beef and Beer Benefit, including DJ Donny, will be held at Millville Fire Hall to benefit mesothelioma research. On Aug. 9, 2012, Paul Santa Barbara passed away after a long battle with this illness, which is caused by exposure to asbestos. Because this disease is rare, limited research is being done. According to Janet, “Companies don’t see a great need to do research on mesothelioma, because it is not financially worth their efforts.”

A minimum donation of $25 per person is suggested. The menu will include beef, sides, beer, wine and soft drinks. Tickets are available at Studio 26, as well as by calling Denise Santa Barbara at (302) 228-9646.

The Studio 26 Salon & Spa staff put together eight recipes that could easily be prepared and served at a fun, sunny Saturday summer meal!

Menu:

? Deviled Eggs

? Aunt Bertie’s Famous Crab Dip

? Veggie Spring Rolls

? Pasta Salad

? Pop’s Mozzarella and Tomatoes

? Dirt Pudding

? Mouth-Watering Hamburger

? Roasted Vegetables

Janet Charlsen shares her recipe for Deviled Eggs. I grew up with a jar of pickle relish on the table, so I know I’d love Janet’s eggs, which include pickle relish in the list of ingredients.

Recently, I was culling my old Cuisine at Home magazines and clipping what I wanted to save and file. I thought I’d seen all of the deviled eggs tips, but here was a new one: Turn a carton of eggs on its side in the refrigerator up to 24 hours before cooking. This will center the yolks, making your deviled eggs look prettier and less lopsided. Secure the carton of eggs closed with a rubber band and turn it on its side in the refrigerator. Tip No. 2 I already knew, but it’s worth repeating: The fresher the egg, the harder it is to peel; for the best peeling success, use eggs that are about 7 to 10 days old.

Deviled Eggs

Method for Deviled Eggs:

Place eggs in a pan with water and bring to a boil. Reduce to simmer for 10 minutes; turn off heat, but let eggs sit in hot water for 10 more minutes.

Run cold water over eggs as you peel them. Cut eggs in half (long way). Empty yolks into a mixing bowl and break up with a fork until crumbled.

To the yolks, add one tablespoon yellow mustard, one tablespoon pickle relish and three tablespoons mayonnaise; stir until fully mixed.

Using a spatula, put mixture into the corner of a baggie; cut the tip and squeeze mixture into egg white — quick and easy!

Option: Sprinkle eggs with paprika to add color and a bit of spice.

Kim Herker shares her Aunt Bertie’s Famous Crab Dip recipe. I have quite a few friends who look for recipes with five ingredients or fewer. They’ll love this one!

Aunt Bertie’s Famous Crab Dip

Ingredients:

? 1 package (8 ounces) Philadelphia Cream Cheese, softened

? 1 can (6 ounces) crab meat (can be located near the canned tuna)

? Chopped scallions

? Cocktail sauce

Method for Aunt Bertie’s Famous Crab Dip:

Combine all ingredients and shape or roll into a ball. Pour cocktail sauce on top; serve with crackers of your choice. Kim’s preference is Ritz Crackers.

Not all of us are carnivores, so serving a vegetarian dish for guests has become a nice thing to do. Logan Barker’s Veggie Spring Rolls fit that need.

Logan Barker’s
Veggie Spring Rolls

Ingredients:

? 1 head green cabbage

? 1 carrot

? 1 bag cellophane noodles (can purchase in an Asian or Mexican store)

? 1 tablespoon minced garlic

? 1 teaspoon granulated sugar

? 1 teaspoon salt

? 1 teaspoon garlic powder

? 1 tablespoon soy sauce

? 2 eggs (use one egg white to seal the wraps)

? Spring roll wraps (Follow directions on package.)

? Peanut oil for frying

Method for Veggie Spring Rolls:

Shred cabbage and carrot; add cellophane noodles, garlic, sugar, salt, garlic powder, soy sauce and one whole egg; mix well; lay one tablespoon of mixture on spring-roll wrapper; fold in the four corners; then roll.

Separate the second egg and use some of the egg white to seal each wrap.

Heat peanut oil in a pan or deep fryer. Fry Spring Rolls until golden brown – approximately 5 minutes.

I like the list of ingredients in spa owner Terry King’s Pasta Salad. It’s like having a full meal in a dish. And, again, your vegetarian friends will gobble this up.

Pasta Salad

Ingredients:

? 1pound pasta

? 8 tablespoons olive oil, divided

? 1 teaspoon garlic salt

? 1 teaspoon pepper

? 1/2 red bell pepper, chopped

? 1/2 green bell pepper, chopped

? 1 red onion, chopped

? 1 cucumber, chopped

? 1 tomato, chopped

? 1 teaspoon sea salt

Method for Pasta Salad:

Prepare pasta according to package directions; after cooking, drain and rinse with cold water. Add 3 tablespoons olive oil to the pasta; blend in garlic and pepper. In a large bowl, mix all chopped vegetables; add 3 tablespoons olive oil to the vegetables and mix well. Stir the vegetables into the pasta mixture. Sprinkle with a touch of sea salt. Refrigerate until ready to serve. Before serving, I usually add 2 tablespoons of olive oil and stir again.

Janet shares her Pop’s Mozzarella & Tomatoes salad recipe. The combination of tomatoes, mozzarella cheese and basil has always been one of my favorites. When I lived in Florida, one of my favorite restaurants served these items in a tall layered stack — large round slices of beefsteak tomatoes, round slices of fresh mozzarella, fresh basil leaves tucked in between and drizzled with their own balsamic vinaigrette dressing. They served the salad with slices of crunchy French bread.

Pop’s Favorite
Mozzarella & Tomatoes

Ingredients:

? 2 tomatoes

? 4 ounces fresh mozzarella

? 4 tablespoons balsamic vinegar

? 3 tablespoons olive oil

? 4 fresh basil leaves

Method for Mozzarella & Tomatoes:

Slice two tomatoes; arrange on a plate. Slice mozzarella and place over tomatoes. Arrange basil leaves atop the mozzarella; drizzle with olive oil and vinegar. Let sit for about 30 minutes to marinate. Serve.

Janet sent me Chloe Charlsen’s recipe for Dirt Pudding. She also sent a photo of the finished dish that was too small to use in the column, but it really did look like shiny, colorful worms were coming up out of dirt. Weird, funny, and, if you serve this pudding, it will be a great conversation piece. And who doesn’t like Oreo cookies?

Chloe Charlsen’s Dirt Pudding

Ingredients:

? 1 package Oreo cookies

? 4 packages (3 ounces each) chocolate pudding, prepared

? 3 small bags regular gummy worms, divided

Method for Dirt Pudding:

Open the package of Oreo cookies and carefully scrape off the crème stuffing (the crème will not be used in this recipe). Put the cookies into a zipper baggie and crush. In a bowl, mix pudding and 2 bags of gummy worms. In a serving bowl, place 1/2 of the pudding mixture on the bottom; layer with 1/2 of the crushed Oreo cookies; layer the remaining pudding mixture and then the remaining crushed Oreo cookies. Use the last bag of gummy worms to top pudding; arrange worms like they’re crawling out of the pudding.

No summer party would be complete without hamburgers on the grill. The simple ingredients in these burgers will bring out the best when you use the best ground chuck, which Jenna Charlsen claims you must buy at Hocker’s Grocery Store, either in Clarksville or at their Ocean View location.

Jenna Charlsen’s
Mouth-Watering Hamburger

Ingredients:

? 3 pounds Hocker’s ground chuck (best meat on the shore)

? 1 tablespoon seasoned salt

? 1 teaspoon chopped fresh garlic

Method for Mouth-Watering Hamburger:

Mix all ingredients and form into patties (should make about 10 burgers, depending on size). Grill to desired temperature. I like to toast buns for the burgers.

While your guests are outside on the deck or patio, put your oven to use for Janet’s Roasted Vegetables. It seems to me that this menu is perfect for both meat eaters and vegetarians; something for everyone.

Roasted Vegetables

Preheat oven to 250 degrees F.

Ingredients:

? 1 yellow squash

? 1 green squash (zucchini)

? 1 red bell pepper

? 1 green bell pepper

? 1/2 red onion

? 2 tablespoons olive oil

? 1/8 to 1/4 teaspoon seasoned salt

Method for Roasted Vegetables:

Wash and slice all vegetables. Brush oil on vegetables. Place all vegetables on a baking sheet; drizzle with any remaining olive oil, sprinkle with seasoned salt and bake slowly at 250 degrees for 30 minutes.

(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by email at ChefMarieCook@gmail.com. Please include your phone number. Recipes in this column are not tested by the Coastal Point.)